AMERICAN HOMES AND GARDENS 
April, 1914 
144 
the size of a small baking-powder box lid. In fact, a box 
lid answers very well for a cutter. Bake quickly. 
These spicy gingersnaps are delightfully crisp and make 
most acceptable morsels to go with a cup of tea. Iney 
should not be put in a cake tin, but tied up m a mus in bag, 
where the air can reach them, if they are to be kept as 
brittle as they should be. 
SAND TARTS 
Another small cake that is always eaten with avidity and 
in numbers as large as ordinary decency— we shall not men- 
tion good breeding— will permit is the sand tart. It is made 
as follows: One pound of flour, one pound of sugar, one- 
half pound of butter and two eggs. 
Mix the flour, sugar, butter and eggs thoroughly together 
into a stiff dough. Roll out very thin and cut into a lozenge 
or diamond shape with scalloped edges. There is really no 
law of the Medes and Persians about the diamond shape 
and scalloped edges, but the writer has always eaten them 
that way from early childhood, and in any other shape they 
would not seem quite the same cake, so strong is the influence 
of childish association. 
After the sand tarts are put in a large flat baking-pan, 
brush them over with the white of egg and sprinkle them 
in the middle of each cake, with a little heap of mixed ground 
almonds, peanuts, English and black walnuts, and then sift 
them over with cinnamon and sugar. Bake in a quick oven. 
The white of egg acts as a varnish to glaze the cakes, and 
as a glue it holds the nuts, sugar and cinnamon in place. 
These tarts should be kept where the air will reach them, so 
that they will remain crisp. If you bake one batch it is per- 
fectly safe to prophesy that you will bake another and prob- 
ably larger very soon. , , , j. 
Yet another recipe from the same old cook-book, tested by 
many generations of use, is for peculiarly delicious crullers. 
Here it is: One pound of sugar, a quarter of a pound of 
butter, five eggs, two nutmegs, one half pint of milk, a small 
teaspoonful of soda, and two teaspoonfuls of cream of tar- 
tar. Use just enough flour to make a pliable dough. 
Roll out, cut in rings and fry to a rich brown in hot fat. 
Drain in a colander and sift with powdered sugar. 
It is always worth while to have some candied ginger 
or candied orange or lemon rind on the tea-table. Other 
more complicated candies of home manufacture are also 
worth making. Stuffed dates are particularly acceptable. 
Then there are various kinds of nut candy and varieties 
of fudge Innumerable. In a subsequent number some long- 
tried and successful candy recipes will be given. 
ROSES EVERYONE MAY GROW 
( Continued from page 120) 
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ers are cream. “Universal Favorite’’ really deserves its 
name. It is a splendid double pink and ideal for hanging 
over walls and terrace planting. 
The Dwarf Polyantha Rose or “Baby Ramblers”: As 
an edging for beds of hybrid Teas, or planting under stand- 
ards, this type is seen at its best. A mass of these in 
bloom is a sight not easily forgotten. _ Their height ranges 
from eighteen inches to two feet with large clusters of 
flowers that suggest the Rambler name. “Baby Dorothy,” 
a beautiful carnation pink; “Annie Muller,” brilliant rose, 
blooms from June to late October. _ “Catherine^Zeimet” 
produces an abundance of double white flowers; “Madam 
N. Levavasseur” is the original baby rambler. A dwarf 
type of crimson Rambler, “Mrs. Wm. H. Cutbush,’ has 
the same shade of pink as “Dorothy Perkins" and blooms 
constantly through the Summer. “Marie Pavle” is a nice 
white with rose centre. 
These are all excellent for pot plants and are grown 
extensively as such in Europe. If grown in ^ 
house the flowers last well and they are extreme y 
tive. ’Baby Ramblers appeal to all, especially to * 
have not the facilities with which to meet the.r e" hus.asm 
in the growing of the Rose. They supply a variety and 
quantity of flowers that last the entire season. 
Every Rose garden is made more attractive if a tew ot 
these old world favorites are planted. The 
and Boxbush grow side by side in many of the 0 
gardens, recalling in silent eloquence the memory of o her 
days. The old red English is one of the most popular 
varieties. “Blanche Moreau,” a very pretty white, and 
Crested Moss, pink, make a nice collection of the bush 
forms. There is one climbing variety, “Wichmoss, a cross 
between the hardy Wichuriana and the Moss Rose. U is 
a very pretty novelty, rosy white, and of vigorous habit. 
PLANTING AND PRUNING 
A location that is sheltered from north winds and open 
to all the sunshine possible, is the most favorable for Roses. 
If the soil is a good heavy loam with natural drainage the 
conditions are ideal. Should the subsoil be composed ot 
hard-pan or clay, trenching is the best method to adopt. A 
practical method of carrying out this work is as follows: 
Take off a section of the top soil, two feet wide and one 
foot deep, removing it to the other end of the bed. lurn 
over the soil at the bottom of the trench and mix in some 
well rotted manure. The top soil of the next section is 
placed on top of this and the subsoil stirred up the same 
as the first, and so on to the end of the bed. The soil 
removed from the first trench fills in the last. A bed pre- 
pared in this way will remain in good condition for years, 
and encourage the plants to root deep into the lower soil, 
where they will find moisture and food. 
Deep planting is essential for grafted or budded Roses. 
The graft should be three inches below the surface. See 
that the roots of the plants are not unduly exposed to the 
air while planting; if they are allowed to dry out they will 
receive a severe check. Make the hole for the plant wide 
enough, so that the roots can be spread out, not planted 
in a bunch. Cover the roots with fine soil and shake the 
plant to help the soil get between the roots. Make the 
soil firm by treading it down while filling in, leaving about 
three inches of the top without firming, to permit it to act 
as a mulch. 
Don’t be afraid to prune the plants well, if you want 
good flowers. Cut back the weak growth almost to the 
level of the soil and leave from three to four buds on the 
strong growths, with the top bud on the outside. This 
will keep the plant open. Make the rows two and one- 
half feet apart with at least eighteen inches between the 
plants. Rake in a dressing of bone meal when leveling the 
surface of the beds. See that no stable manure is in the 
first foot of soil. The idea is to have the roots go down 
into the bottom soil. This system of pruning is for the 
hybrid Teas and hybrid Perpetuals. 
Climbing Roses need only the thinning out of the old 
wood after the first season. This is best done as soon as 
they finish flowering. It is advisable to leave the strong 
young canes, cutting out the three and four-year wood, 
which is easily distinguished by the dark appearance of 
the bark. Keep a spraying calendar on hand. Bordeaux 
lead is an excellent preparation to keep the foliage in good 
shape through the early months, while sulphate of potas- 
sium at the rate of one ounce to two gallons of water will 
prevent mildew and black spot later in the season. By keep- 
ing the soil stirred once a week, especially after rain, the 
plants will be kept in a healthy condition, which will en- 
able them to ward off the attacks of insect pests and dis- 
ease to a great extent. 
